Ingredients
- 750 g Jerusalem artichokes, scrubbed and halved
- 60 ml Québec maple syrup
- 30 ml olive oil
- 20 ml cider vinegar
- 1 tsp fresh thyme leaves
- 1 garlic clove, grated
- 1 tsp salt
- ½ tsp black pepper
Method
- Heat the oven to 190 °C and place the artichokes cut-side down on a roasting tray.
- Whisk the maple syrup, oil, vinegar, thyme, garlic, salt, and pepper.
- Toss the artichokes with half the mixture and roast for 25 minutes.
- Turn them, brush with the remaining mixture, and roast 10–12 minutes more until browned and tender.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar in a traditional glazed Jerusalem artichoke accompaniment
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce any original added vinegar by 15 ml and lower the oven from 205 °C to 190 °C.
Why Quebec maple syrup: Maple balances the artichokes' nutty, earthy flavor and encourages a crisp caramelized coating. The substitution adds Québec identity without obscuring the vegetable's traditional role as an accompaniment.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →